Whole30 Compliant Ratatouille Niçoise
Recipe type: Main Dish/Paleo
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 large eggplant
  • 1 lb. zucchini
  • 1 large onion
  • 2 bell peppers (I use 1 green and 1 red or yellow)
  • ¼ cup olive oil
  • 1 28 oz can Italian tomatoes, crushed, or diced (When I double the recipe I use one can of Italian seasoned tomatoes and one can of Muir Glen Fire Roasted Tomatoes)
  • 6 cloves of garlic, chopped finely
  • 1½ teaspoons salt
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ¼ teaspoon black pepper
  • 1 lb. ground beef (much prefer italian sausage, removed from skin and browned like ground beef - be sure to use sugar-free Whole30-compliant sausage if you're doing Whole30)
  1. PEEL and dice eggplant, then soak 20 minutes in hot, salted water (2 teaspoons salt per large bowl of hot water). Drain well.
  2. Scrub zucchini and dice medium to small.
  3. Chop and sauté onion and bell peppers in ¼ cup olive oil until softened.
  4. Add zucchini, tomatoes and eggplant. Add 6 cloves of finely chopped garlic (I mince mine in a garlic press, don't use the stuff in the jar...it's not the same as fresh!).
  5. Add basil, oregano, pepper, and 1 teaspoon or more salt.
  6. Simmer over medium-low to medium heat, uncovered.
  7. In a separate pan, brown ground beef or italian sausage and drain any excess fat. Add to above ingredients, cover and cook slowly for about 2 hours, or until very thick.
  8. Can be served over rice or noodles, but is delicious (and Whole30 compliant) on it's own!
Recipe by Daily Rebecca at http://www.dailyrebecca.com/2015/04/whole30-compliant-ratatouille-nicoise/